Easy Good Homemade Hot Dog Buns Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
• Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
• Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Steps:

• The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
• Next morning, unwrap and cut loaf lengthwise down center.
• Cut each long piece into 3 equal sections making 6 equal pieces total.
• Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a cooked hotdog.
• Place on greased cookie sheet.
• Brush with half the melted butter.
• Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside.
• Let rise in warm place til doubled. (Mine took about 2 1/2 hours.).
• Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired.
• Bake in 350º oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns.
• Cool on wire rack for about 5-10 minutes.
• Cut open with SHARP serrated knife.

Steps:

• In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
• Add in milk, vegetable oil and salt.
• With the mixer on a low speed with the dough hook attached, gradually add the flour.
• Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
• Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
• Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
• Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
• Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
• Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
• Preheat oven to 400°F.
• Brush buns with egg white and bake for 20 minutes.
• Remove to a rack to cool before slicing.

Steps:

• In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.

Steps:

• Stir together the yeast and 1/4 cup lukewarm (105 degrees to 115 degrees) water in a small bowl; let stand until creamy, about 5 minutes. Combine the flour, sugar, 1 cup lukewarm water, milk, butter, 1 tablespoon salt and the yeast mixture in the bowl of a mixer fitted with a dough hook. Mix on low until the dough comes together, about 3 minutes.
• Increase speed to high and mix for 8 minutes. Stop the mixer, wet your fingers and pull off a small piece: it should be shiny, elastic and smooth and not break apart. If it is not elastic enough, mix for a few more minutes; if too wet, add a little more flour.
• Transfer dough to a floured baking sheet, cover with a damp towel and let rest for 30 minutes.
• Line two baking sheets with parchment paper. Cut dough into 12 equal pieces (each weighing approximately 2 3/4 ounces). On a lightly floured work surface, using the edge of your hand, roll each piece of dough firmly in a circular motion, curling your fingers to create a mold. The dough should pop up into your palm, having formed a tight, smooth skin. Cover balls with a damp towel and let rest for 10 minutes.
• Using your palms, roll each ball out to sausage shape about 5 inches long. Transfer to the prepared pans, leaving a few inches between each. Cover buns with a damp towel and let rise until almost doubled in volume, 1 to 3 hours.
• Preheat the oven to 450 degrees. Whisk together the egg, heavy cream and pinch of salt. Very gently brush the top of each bun with the egg wash. Bake until buns are golden brown, 15 to 20 minutes. Remove from the oven and transfer to a rack to cool, then slice.

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C)
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5-8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes. Notes: You can easily adapt these as hamburger buns.